Gold potatoes: Jacques Pepin style


Recipe by: Rachael Ray


  • 1 1/2kg gold-fleshed baby potatoes
  • Salt
  • Freshly ground black pepper
  • 720ml chicken stock
  • 42g butter
  • 2 to 3 tbsps freshly Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped parsley leaves

Use imperial measurements


How to make Gold potatoes: Jacques Pepin style

1) Place the potatoes in a deep skillet and add salt and pepper, to taste. Cover the potatoes halfway with chicken stock, about 720ml, add the butter and cover skillet with a lid.

2) Cook the potatoes in the stock until almost tender, about 5 to 8 minutes, depending upon the size of the potatoes. Remove the lid and allow the stock to evaporate, about another 5 minutes.

3) Once the stock has evaporated, pop each potato using a ladle or large spoon, creating a small crack in each, but do not smash. Allow the potatoes to brown on each side, another 5 minutes, and re-season with salt and pepper, if necessary or desired.

Remove the browned potatoes from the skillet and place onto a serving platter. Garnish with the parsley.